Spaghetti Carbonara Topped with Wild Boar Bacon

Wild Hog Recipe

If you're looking for a way to enjoy some meat from a wild hog, here's a simple and easy recipe for a meal that everyone in the family will love.

Serves 4

Ingredients

1 pound Spaghetti (dried or fresh)

5 ounces of Mossy Oak Gamekeepers Wild Boar Bacon (cut into ¼ inch lardons)

4 large Eggs (separate the whites and the yolks)

3 tablespoons Extra Virgin Olive Oil

¼ cup Freshly Grated Parmesan

¼ cup Freshly Grated Pecorino

2 tablespoons Unsalted Butter (cold and diced)

Kosher Salt (to taste)

Freshly Ground Black Pepper (to taste)

Lemon Juice (to taste as garnish)

PROCESS:

1. In a large stock pot bring six quarts of water to a boil and then add 3 tablespoons kosher salt. The pasta water should taste like the ocean.
2. Separate the eggs, being careful to keep the yolks intact, putting the whites and the yolks in separate small bowls.
3. Combine the Wild Boar Bacon and oil in another large pan and cook over medium- high heat until the bacon has rendered some of its fat and is lightly browned (5-8 minutes) stirring throughout the process so the bacon browns evenly.
4. Once the bacon is browned stir in the pepper then remove the pan from the heat.
5. Drop the pasta into the boiling water and cook until just al dente (for most dried pasta is around 7-11 minutes) a good rule of thumb is one minute less than the cook time shown on label of the pasta. Once cooked drain reserving 2/3 cup of the pasta water.
6. Add the reserved pasta water to the bacon pepper mixture and bring to a simmer over medium heat. Add the butter and stir to incorporate.
7. Add the egg whites and cook, stirring quickly, until they are frothy but not set, about 1 minute. Add the pasta, stirring and tossing well to coat. At this stage add your grated cheeses a little at a time as to be able to toss and incorporate thoroughly. You may use cold water at this point to help bring the sauce together as needed. (at this stage you may need to be on and off the heat as to not scramble the egg whites)
8. Divide the pasta among four bowls, making a nest in the center of each portion. Gently, drop an egg yolk into each nest, garnish with fresh parmesan, black pepper and serve immediately. We suggest you stir the yolk in throughout the pasta once served.
9. Squeeze a little lemon juice over the dish to help elevate the dish and cut through the fattiness.